A fine example of the current renaissance of Viennese wineries and wine restaurants. And, at the moment, Hajszan also demonstrates modern Viennese cooking at its most exciting. Witness the filet of organic Nasswald beef with mustard string beans and potato-milt roulade or the braised octopus on tomato-basil marmalade with 9-year old balsamico from Pecoraro.
Newbie vintner Stefan Hajszan renovated an old wine pressing house in Grinzing to include an expansive restaurant. The wine cellars and presses are now displayed behind a glass wall, and a modern fireplace stands the middle of the dining room. The staff is friendly, professional and remarkably knowledgeable. Something worth noting in traditional Grinzing which unfortunately still caters to bus tourists.
Hajszan produces organic-dynamic wines, and they will pack you a basket for picnic in their vineyard—this is true al fresco dining.
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